Name: Brown Rice Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium butternut squash; 2 tsp olive oil; ⅔ cup brown rice ((110g)); 2 x 400g cooked lentils ((2 x 14oz)); ¼ cup dried blueberries or cranberries ((40g)); Handful of seasonal greens e.g. spinach or kale; ¼ cup pumpkin seeds ((30g)); 2 tbsp chopped herbs ((I used mint and parsley)); Seeds from half a pomegranate; 2½ tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp maple syrup; 1 tbsp chopped parsley; 2 cloves crushed garlic; ½ tsp sea salt; A few grinds of black pepper

Ingredients

(Servings: 4)

1 medium butternut squash

2 tsp olive oil

⅔ cup brown rice ((110g))

2 x 400g cooked lentils ((2 x 14oz))

¼ cup dried blueberries or cranberries ((40g))

Handful of seasonal greens e.g. spinach or kale

¼ cup pumpkin seeds ((30g))

2 tbsp chopped herbs ((I used mint and parsley))

Seeds from half a pomegranate

2½ tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp maple syrup

1 tbsp chopped parsley

2 cloves crushed garlic

½ tsp sea salt

A few grinds of black pepper

Brown Rice Salad

Ingredients

Steps

Nutrition Facts

Comments

Brown Rice Salad

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts